I typically make taco bowls with this Mexican Style Shredded Chicken, and
serve it over a bed of
plain quinoa or Spanish Quinoa with black beans, fresh corn on the cob, tomatoes, avocado, onions and cil
quinoa or Spanish
Quinoa with black beans, fresh corn on the cob, tomatoes, avocado, onions and cil
Quinoa with black beans, fresh corn on the cob, tomatoes, avocado, onions and cilantro.